Duck Breast and Duck Confit over Parsnip Puree, Swiss Chard, Duck Crackling, and Blueberry Demi-Glace

Pickled Shrimp Salad with Greens, Radishes, Tomato, Tempura Green Onions, and Champagne-Giner Vinaigrette

Seared Berkshire Pork Loin over Sweet Potato Gnocchi,

Glazed Carrots and Pearl Onions, Red Eine Jus

Refreshing Lemon Mousse in a Martini Glass with Fresh Whipped Cream,

Seasonal Berries, Blackberry Coulis and Candied Pecan Crunch

 

 

 Appetizer

 

 

 

Slow Braised Oxtails over Celery Root Puree, Braised Fennel Bulb, Crispy Bacon Lardons and Cabernet Sauce

and Warm Grilled Zucchini Laced with a Citrus-Honey-Thyme Vinaigrette

Entrée

Edamame Crusted Local Snapper Topped with Daikon Salad Over Basmati Rice

with Asparagus and Grilled Corn. Sweet Soy-Pickled Ginger Buerre Blanc

Red Wine Poched Pear with Mascarpone Filling, Ground Cashews, Seasonal Berries and a Trio of Sauces

Pickled Local Shrimp, Tomato Aspic, Tiny Lettuces, and Green Goddess Dressing

Smoked Sous Vide Filet Mignon with demi-Glace, Foundant Potatoes,

Smashed Roasted Brussel Sprouts with Oblique Carrots with Sweet Red Pepper-Cashew Sauce

Banana Pudding "Fosters Style" with Fresh Whipped Cream and Homemade Vanilla Wafers in a Glass

Vietnamese Shrimp Toast with Ginger Aioli, Oysters Rockefeller with Pernod and Crabmeat-Edamame-Bruschetta

Power Salad of Baby Greens, Spinach, Grape Tomatoes, Apples, Pears, Craisins,

Carrots and Toasted Pine Nuts Laced in a White Balsamic Vinaigrette (Light & Refreshing) 

Roasted Rack of Lamb with Red Whine-Thyme Sauce,

Savory Bread Pudding, Grilled Asparagus on Lentil Ragout

Sticky Toffee Pudding with Dates, Grand Marnier Sauce, and Fresh Whipped Cream

Two Melon Salad: Thinly Sliced Honeydew, Cubed Cantaloupe, a Few Greens,

Mint, Toasted Macadamia Nuts, Prosciutto, and Port Wine Glaze 

Seared Faroe Island Salmon with Gremolata and Tangerine Beurre Blanc, Ratatouille and Basmati Rice

Fresh Peach-Bing Cherry Crumb Pie with a Coffee Créme Anglaise

Baby Arugula, Pickled Watermelon, Strawberries, Warm Pork Belly Croutons,

Everything Bagel Spice and Basil Balsimc Vinaigrette 

Tomato Crusted Fresh Local Flounder over Hand Rolled Pappardelle Pasta with Cauliflower Bolognese

Smores Créme Brulé with Graham Cracker Crumble and Marshmallow Sauce

Chilled English Pea Soup with Crabmeat Salad & Mint 

Seared New Bedford Sea Scallops with Rosred Corn-Tarragon Sauce,

Wild Mushrooms, and Orza Pasta Cake

Warm Sauteed Chocolate Pund Cake with Seasonal Berries & Sauce